Neighbourhood
Fort Lauderdale33313
Restaurants121
Spotless inspections3%
Ordered shut18
Fines$98k
A 38B 15C 16D 12F 23Not rated 17
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cook line, raw scallops stored over cooked corn and potatoes. Operator moved scallops to other cooler with raw seafood.
High priorityCRAFTY CRAB →Aug 14, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Inside oven - cooked pork (82F - Hot Holding); fried chicken (83F - Hot Holding). Per operator items were out of temperature for less than 3 hours ago. Operator placed oven on to reheat items during the inspection.
High priorityNEW BLUE MOUNTAIN RESTAURANT & LOUNGE →Jul 17, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. 1. Front counter dessert cooler, raw conch salad over ready to eat cake slices. 2. Walk in cooler, Raw conch salad over house made Cole slaw. Employee removed raw salad to the lower shelf during the inspection.
High priorityHOOKS FISH & CHICKEN →Jul 17, 2026
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine sanitizer reading 0ppm chlorine. Advised operator to discontinue the use of dish machine and set up triple sink to sanitize dishes until dish machine is repaired. Triple sink was set up reading chlorine 100 ppm.
High priorityKING'S SUPER BUFFET →Jul 8, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. 1. Walk in cooler #2 raw pork over cooked mussels 2. Flip top at cook line, raw shrimp stored over cooked noodles. Operator removed and stored raw shrimp to the lower shelf. 3. Raw salmon stored over ready to eat sushi sea weed salad. Operator removed and stored raw salmon to the lower shelf.
High priorityKING'S SUPER BUFFET →Jul 8, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. victory reach In cooler - cooked mussels (48F - Cold Holding); shredded cheese (47F - Cold Holding); cooked pork ribs (56F - Cold Holding). Per operator items were in cooler for less than 2 hours. Operator stated that the cooler was unplugged unknowingly. Operator placed items walk in cooler for quick chill.
High priorityKING'S SUPER BUFFET →Jul 8, 2026
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time stamp for sushi rice using Time as a public health control. Per operator item made approximately one hour ago. Operator time stamped 12:00 pm at time of inspection.
High priorityKING'S SUPER BUFFET →Jul 8, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter steam table - baked chicken (110F - Hot Holding). Per operator chicken was out of temperature for approximately 30 minutes. Operator reheated chicken in oven to 170F.
High priorityMARTHABRAE JAMAICAN RESTAURANT →Jul 8, 2026
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed triple sink chlorine reading over 200 ppm chlorine. Operator remade solution to 100ppm chlorine.
High priorityGOLDEN KRUST CARIBBEAN BAKERY & GRILL →Jul 8, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Food warmer opposite stove - fried plantains (114F - Hot Holding); curry chicken (121F - Hot Holding). Per operator items were out of temperature for less than one hour. Operator reheated items to fried plantains (167F - Hot Holding); curry chicken (182 - Hot Holding).
High priorityGOLDEN KRUST CARIBBEAN BAKERY & GRILL →Jul 8, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler - Heavy Cream (44F-Cold Holding). Operator discarded at will.
High priorityKHANCUISINE →Jun 30, 2026
Nonfood-grade bags used in direct contact with food. Observed in reach in Valpro cooler, meat stored in printed to go bags. Operator removed and stored in food grade container.
High priorityREOLE RESTAURANT →Jun 30, 2026